Boil the rice noodles per amounted time on package- until tender. Drain.
Toss the noodles with the cabbage, spinach, bell pepper, cilantro, jalapeno, carrots and edamame. Top with cashews.
Combine the hot water, almond butter, the sriracha, the lime juice, the garlic, the syrup, and the crushed red pepper. Stir till uniform and smooth. Lastly, add in turmeric and salt and pepper for taste.
To serve, divide among plates and spoon sauce over as desired.